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Put all vegetables through food processor. Place in 5 quart Dutch oven. Add all other ingredients. Bring to a boil; boil gently for 30 minutes. Pack ...

Cover meat with ... done. Add celery, carrot and onions. Cook ... separately in salted water. Drain well and add to soup. Remove meat and use as side dish.

If not using baby cut carrots, pare carrots. ... of jar with pickling liquid. Adjust lids. Process in simmering water bath for 10 minutes. Yield: 5 pints.

Cook carrots until tender. Drain ... and salt. Tie cinnamon stick and pickling ... 1/2 inch headspace). Adjust caps. Process 30 minutes in hot water bath.

Combine vinegar, sugars, spices and salt in large sauce pot. Bring to a boil, then add prepared vegetables. Return to a boil. Reduce heat and simmer ...

Prepare jars and ... Peel and cut carrots. Cook until ... inch. Place lids and caps on jars. Place jars in boiling water for 1/2 hour. Remove and let cool.

Mix all vegetables ... spices, 2 teaspoons cinnamon, 3 tablespoons ... vegetables I have in the garden. If you like it extra sweet, more sugar can be added.

Place carrots and onions in ... headspace. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath for 10 minutes. Yield: 2 pints.

Cook carrots and onion slices ... Drain, add all remaining ingredients, and simmer gently for 15 minutes. Ladle into 4 sterilized pint jars and seal securely.

Cook carrots until crisp-tender. Drain. ... Pour liquid mixture over carrots. Refrigerate a few days before serving. Keeps about 2 weeks in refrigerator.

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